JAF Domus

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“Green Kitchen at Home”, Hardie Grant Books

“Green Kitchen at Home”, Hardie Grant Books

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Hertl Garden Design identity, designed by ebenanders

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Klenk herbal teas

Klenk herbal teas

JAF Domus is a mono­linear sans with rounded terminals. It is derived from our display type­face JAF Domus Titling. While the titling version closely follows the classical Roman pro­portions, we gave this text version more eco­nomical pro­portions without sacri­ficing the generous feel of Domus family. The extreme weight variants such as Ultra­light and Extra­bold make for beauti­ful or eye-catching head­lines whereas the other weights are well suited to longer texts.
  • JAF Domus, Ultralight

    Rösti is made with coarsely grated potato, either cooked or raw. Depend­ing on the frying tech­nique, butter or another fat may be added (and usually salt and pepper). If not, oil is used for the frying. Often rösti is simply shaped inside of the frying pan. They are most often pan-fried, but can also be baked in the oven.

    The grated potatoes are shaped into rounds or patties, usually measuring between 3–12 cm (1 to 5 inches) in diameter and 1–2 cm (0.5 inch) thick. Rösti are most often pan-fried and shaped in the frying pan during cooking, but they can also be baked in the oven. Although basic rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onion, cheese, apple or fresh herbs. This is usually considered to be a regional touch. Rösti was originally a breakfast dish, commonly eaten by farmers in the canton of Bern, but is now eaten all over Switzerland and around the world. Rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as Spinat und Spiegelei (spinach and fried eggs, sunny side up), cervelas or Fleischkäse. In Swiss popular cultural ethos, rösti are predominantly eaten in German-speaking regions, although they can be found easily elsewhere in the country. Rösti dishes are portrayed as a stereotypical part of the Swiss-Germanic culture, as opposed to Latin culture.

  • JAF Domus, Extralight

    Metworst of boeren­met­worst is een harde gekruide worst gemaakt van stukjes varkens­vlees en varkens­vet. Metworst wordt tradi­ti­o­neel gegeten bij stamp­pot­ge­rech­ten als zuur­kool en boeren­kool, soms in combi­na­tie met een rook­worst.

    Tegen­woor­dig is metworst vooral in trek als snack, zoals de Gronin­ger metworst (met veel kruid­na­gel) of de mildere Friese metworst. Bloedworst is een worst gewoonlijk bestaande uit een mengsel van bloed (meestal van het varken, maar er bestaat ook runderbloedworst), vet of reuzel (smout), spek, kruiden en vulmiddelen (rogge, brood, gerst, en/of havermout). Het is een bijproduct van de slacht en werd vroeger traditioneel in de herfst gemaakt.sIn Drenthe bestaat de hardere variant koster­worst. Metworst werd van oorsprong gemaakt van snij­af­val, het met slaat op de kleine stukjes vlees die over­blij­ven bij het in stukken verde­len van vlees. Ook de droge worst is in dat opzicht een metworst. In Noord-Holland (en wellicht ook elders) noemt men de gekookte worst ook metworst. Droge worst wordt als borrelhapje of tussendoortje gegeten. De worst wordt soms gekookt. Droge worst is ook in gebruik als ingrediënt van rauwkostsalades. De worsten worden gedroogd en/of gerookt op een mengsel van smeulende houtsnippers en turf. Er zijn verschillen in werkwijze en receptuur in Friesland, Groningen en Drenthe. De Groningse en Friese droge worst zijn aanzienlijk minder gedroogd dan de Drentse. De Groningse worst bevat meer kruidnagel dan de Friese. De Drentse worst, ook bekend als harde- of kosterworst, is wat vetter.

  • JAF Domus, Light

    After the pomegranate is opened by scoring it with a knife and break­ing it open, the arils (seed casings) are separ­ated from the peel and internal white pulp membranes. Separ­at­ing the red arils is easier in a bowl of water because the arils sink and the ined­ible pulp floats. Freez­ing the entire fruit also makes it easier to separ­ate.

    Another very effect­ive way of quickly harvest­ing the arils is to cut the pomegranate in half, score each half of the exter­ior rind four to six times, hold the pomegranate half over a bowl and smack the rind with a large spoon. The arils should eject from the pomegranate directly into the bowl, leaving only a dozen or more deeply embed­ded arils to remove. Pomegranate aril juice provides about 16% of an adult's daily vitamin C requirement per 100 ml serving, and is a good source of vitamin B, potassium and flavonoids. The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Dried seeds can be used in several culinary applications, such as trail mix, granola bars, or as a topping for salad, yogurt, or ice cream. Ancient Egyptians regarded the pomegranate as a symbol of prosperity and ambition.

  • JAF Domus, Regular

    El pan con toma­te, una comida repre­sen­ta­tiva de Cata­luña, consiste en una reba­nada de pan con medio tomate maduro restre­gado y aliñado con aceite de oliva y sal. Es una comida tradi­c­io­nal de las cocinas cata­la­na, arago­nesa y bale­ar, similar a la brus­chetta ital­ia­na. El origen de la receta se sabe que está inspirado en el pan con aceite, rebanadas de pan aliñadas con aceite de oliva y condimentadas con un poco de sal.

    Tiene ante­ce­den­tes en traba­ja­do­res anda­lu­ces, murc­ia­nos y extre­meños que emigra­ban hacia otras zonas de la península ibéri­ca. Está consi­de­rado como uno de los típicos ejem­plos que definen la dieta medi­terránea, exten­dido como receta tradi­c­io­nal por toda España. Se elabora frotando tomate crudo y maduro sobre una reba­nada de pan, prefe­ri­ble­mente de pagès, tostado o no, aliñado al gusto con sal y aceite de oliva. Si se desea, una vez tostado el pan y antes de untar el tomate, hay quien restriega ajo para darle sabor picante. En Mallorca el pa amb oli se elabora restregando una variedad de tomate denominada tomàtiga de ramellet, cultivada al efecto, de inferior tamaño, con un gusto ligeramente más salado y amargo que la variedad del resto de variedades del tomate, pudiendo incluso alcanzar los seis meses. Puede constituir entrante, acompañamiento y también plato principal, en cuyo caso suele acompañarse de embutidos, quesos, tortilla y salazones.

  • JAF Domus, Semibold

    Ogórki kiszone, ogórki kwaszone – artykuł spożywczy powszechnie znany w Europie centralnej i wschodniej. Powstaje z ogórków gruntowych złożonych w beczce z twardego niesmolistego drewna, w garnku kamiennym lub słoju z dodatkiem łodyg i baldachów kopru, korzeni chrzanu, ząbków czosnku zalanych wodą z solą, które podlegają kiszeniu.

    Do kiszenia ogórków można dodać przyprawy: liście laurowe, ziarna gorczycy białej lub pieprzu czarnego. Niekiedy dodaje się do kiszenia ogórków liście wiśni, porzeczki czarnej, winorośli, chrzanu lub dębu. Ogórków kiszonych używa się jako zakąski do wielu potraw. Są produktem podawanym do obiadu jako dodatek do ziemniaków, jako składnik sałatek czy też kanapek. Czasem są stosowane jako zakąska do wódki i śledzia w oleju z cebulą. Są podstawowym składnikiem zupy ogórkowej. Ogórki kwaszone przez kilka dni to ogórki małosolne, a przez dłuższy czas – ogórki kiszone. Kiszenie i kwaszenie są równoważnymi terminami, które mogą być używane zamiennie. Ogórek kwaszony i ogórek kiszony to synonimy oznaczające dokładnie ten sam produkt: ogórek poddany naturalnemu procesowi fermentacji mlekowej, w wyniku którego cukry proste obecne w komórkach roślinnych zostają przekształcone do kwasu mlekowego.

  • JAF Domus, Bold

    Bibim­bap is a signa­ture Korean dish. The word liter­ally means “mixed rice”. Bibim­bap is served as a bowl of warm white rice topped with namul (sautéed and seasoned veget­ables) and gochu­jang (chili pepper paste). A vari­ation of this dish, dolsot bibim­bap, is served in a very hot stone bowl in which a raw egg is cooked against the sides of the bowl. The bowl is so hot that anything that touches it sizzles for minutes.

    Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil, making the layer of the rice touch­ing the bowl golden brown and crisp. This variation of bibimbap is typically served to order, with the egg and other ingredients mixed in the pot just prior to consumption. Bibimbap ingredients are rich in symbolism. Black or dark colours represent North and the kidneys – for instance, shiitake mushrooms, bracken ferns or laver. Red or orange represents South and the heart, with chilli, carrots, and jujube dates. Green represents East and the liver, with cucumber and spinach. White is West or the lungs, with foods such as bean sprouts, radish, and rice. And finally yellow represents the centre, or stomach. Foods include pumpkin, potato or egg. In South Korea, Jeonju, Jinju, and Tongyeong are especially famous for their versions of bibimbap.

  • JAF Domus, Extrabold

    La pasta acida naturale, chiamata anche pasta madre, è un impasto di farina e acqua sottoposto a una contaminazione spontanea da parte dei microrganismi presenti nelle materie prime, provenienti dall'aria, dall'ambiente, dall'operatore, il cui sviluppo crea all'interno della massa una microflora selvaggia autoctona in cui predomina la coltura dei batteri lattici.

    Tali microrganismi, in competizione nutrizionale tra loro in una realtà artigianale, in presenza di sostanze nutritive, di acqua, calore, ecc., crescono, si moltiplicano, avviano gli specifici processi metabolici della specie cui appartengono e muoiono. A differenza del cosiddetto lievito di birra, la pasta madre ospita, oltre ai lieviti, di cui il genere dominante è il Saccharomyces, anche diverse specie di batteri lattici eterofermentanti e omofermentanti del genere Lactobacillus. La fermentazione dei batteri lattici è una fermentazione lattica (omo- o etero-fermentante, in base alle specie contaminanti), ma non è una fermentazione alcoolica che è tipica, invece, del S. cerevisiae (lievito compresso, di birra, industriale). Come prodotti di tale metabolismo si avranno acido lattico, acido acetico, acqua, anidride carbonica e metaboliti secondari.

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